This document provides information on Hazard Analysis and Critical Control Point (HACCP), a food safety management system. It outlines the 7 principles of HACCP, which include identifying hazards, critical control points, critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document also lists prerequisites that must be in place before implementing HACCP, such as personnel hygiene and training, cleaning and sanitation, maintenance, and pest control. Finally, it provides examples of sector-specific Irish Standards for good hygiene practice in catering, retail, and food processing.

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Hazard Analysis & Critical Control Point refers to
procedures you must put in place to ensure the food
you produce is safe
HACCP a legal requirement for all food businesses
There are 7 HACCP principles which must be
considered when developing a food safety
management system:
1. Identify what could go wrong
(the hazards)
2. Identify the most important points where things
can go wrong (the critical control points - CCPs)
3. Set critical limits at each CCP
(e.g. cooking temperature - time)
4. Carry out checks at CCPs to prevent problems
occurring (monitoring)
5. Decide what to do if something goes wrong
(corrective action)
6. Prove that your HACCP Plan is working
(verification)
7. Keep records of all of the above
(documentation)
The main benefits of HACCP are:
Saves your business money in the long run
Avoids you poisoning your customers
Food safety standards increase
Ensures you are compliant with the law Food quality standards increase
Organises your staff promoting teamwork and efficiency
Organises your process to produce safe food
Due diligence defence in court
Complete Safe Catering Pack Record Sheets:
(1) Food Delivery (2) Refrigeration (3) All-in-One Daily
(4) Cooking/Cooling/Reheating (5) Hot Hold/Display (6) Hygiene Inspection Checklist
(7) Hygiene Training (8) Fitness to Work Assessment (9) Transport and Delivery
Before implementing HACCP, food businesses
must already be operating to standards of
good hygiene practice by having in place
appropriate prerequisites.
HACCP can then be used to control steps in the
business which are critical in ensuring the
preparation of safe food. The National
Standards Authority of Ireland (NSAI) has
produced sector specific Irish Standards (I.S.)
to good hygiene practice. All food businesses
are advised to use the appropriate standard for
their sector (e.g. catering, retail, processing).
Prerequisites include:
1. Personnel Hygiene and Training
2. Cleaning and Sanitation
3. Maintenance
4. Pest Control
5. Plant and Equipment
6. Premises and Structure
7. Services: ice, steam, ventilation, water
8. Storage, Distribution and Transport
9. Waste Management
10. Physical separation of activities to
prevent potential food contamination
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Level 1
1 - Wear & maintain protective clothing hygienically
2 - Maintain a high standard of hand-washing
3 - Maintain a high standard of personal hygiene
4 - Demonstrate correct hygiene practice if suffering from
illnesses that may affect food safety
5 - Avoid unhygienic practices in a food operation
6 - Demonstrate safe food handling practice
7 - Maintain staff facilities in a hygienic condition
8 - Obey food safety signs
9 - Keep work area clean
Guide to Food Safety Training
Induction Skills Stage 1
10 - Demonstrate their legal responsibility in ensuring safe food for the consumer
11 - Recognise how food can be made unsafe by biological, chemical, physical or food allergen hazards
12 - Demonstrate an understanding of cross-contamination and the hygiene practice necessary to prevent it
13 - Keep pests out of the food operation and operate a satisfactory waste disposal system
14 - Take action when aware of unhygienic practices that may put the safety of food at risk
15 - Explain the difference between high and low-risk activities
16 - Avoid unnecessary handling of food, food utensils and surfaces
17 - Record the temperature of food as required
18 - Keep appropriate food safety records
19 - Co-operate with authorised enforcement officers
20 - Check deliveries appropriately
Guide to Food Safety Training Additional SkillsLevel 2 14 - Ensure the customer is aware of the presence of food allergens and take
reasonable care to prevent cross-contamination by food allergens
15 - Follow the procedure for dealing with recalled food products
16 - Use hygienic procedures in storing raw, in-process, processed food items
17 - Use hygienic procedures in storing ancillary items
18 - Use hygienic procedures when displaying, holding or serving food
19 - Deal with returns in a hygienic manner
20 - Deal with a food safety complaint effectively
21 – Co-operate with food safety auditors
22 - Apply the required heat treatment
23 - Provide correct food information & labelling
24 - Take samples for laboratory analysis if required
25 - Test raw, in-process and/or processed food items to ensure food safety
Level 1 Stage 11 – for Food Service, Retail and Manufacturing
Sectors by Food Safety Authority of Ireland
Need to know
before starting
Need to know
first few months
Need to know 3-6 months
if working in a high-risk
area and 6-12 months in a
low-risk area
1 - Food safety skills required at Induction Level Stage I and II
2 - Apply correct and appropriate cleaning procedures in maintaining a clean food operation
3 - Outline the requirements necessary for bacterial growth
4 - Use time-temperature controls to prevent and control bacterial growth
5 - Describe foodborne illness and the factors which contribute to incidences of it
6 - Apply pest control in the workplace
7 - Outline their legal food safety responsibilities
8 - Use hygienic procedures in receiving deliveries
9 - Ensure food safety during storage
10 - Ensure food safety during preparation of food
11 - Ensure food safety during cooking and cooling of food
12 - Ensure food safety during transportation
13 - Implement the HACCP-based procedures